Third Annual "The Best"

Design

Restaurant design idea I’ve stolen
We purchased a few Electrolux Infared Panini Grills to speed up service in our customized deli stations located in residential dining facilities. We had struggled with speed of service with traditional panini presses.
—David Friend, director of dining services, West Virginia University, Morgantown, W.Va.

Recent equipment innovation I’ve seen
Since we do a lot of tableside cooking, the eco-friendly induction cooking system is fantastic. It allows instant control of cooking energy similar to gas burners, and because induction heats the cooking vessel itself, the possibility of burn injury is significantly less than with other methods.
—Robert Darrah, director of dining services, Legacy Retirement Communities, Lincoln, Neb.

Twist on a “traditional” cafeteria space I’ve seen
Brevard Public Schools’ Galley Grill. This was a hodgepodge outdoor area that was renovated and turned into a ship with two serving lines. The school used to be a middle school that served 800 students and it was turned into a high school that served 2,500 students. They only had two serving lines, so they needed additional points of service and the Galley Grill did that.
—Dawn Houser, director of nutrition services, Collier County Public Schools, Naples, Fla.

The Best, KU, Garden use of small space I’ve seen
We have a rooftop herb garden tucked away in a corner between some of the heating and cooling equipment. This area has always been locked away and was lost space. We now grow tomatoes, peppers and eggplant. While the roofing equipment utilizes a great deal of the square footage, it also provides much-needed shade to the more delicate herbs. We have 14 pickle buckets, three whiskey barrels and three earth boxes. This provides herbs for our catering operation and the full-service lunch restaurant during the summer months.
—Janna Traver, executive chef/assistant director for KU Dining Services, University of Kansas, Lawrence, Kan.

More From FoodService Director

Industry News & Opinion

In an effort to reduce turnover, lunchroom supervisors at elementary schools in a Chicago-area district will see an increase in pay at the start of the new school year, the Chicago Tribune reports .

The board of education for Park Ridge-Niles School District 64 on Aug. 8 approved a proposal to increase wages for those supervisors, boosting starting pay from from $12 to $14 an hour. Returning employees who already earn above the new rate will see an hourly increase of 2%.

Assistant Superintendent for Human Resources Joel Martin said he hopes the increased wages will allow...

Ideas and Innovation
coffee shop trailor graphic

A familiar face is coming to the roads of Rutgers University this fall: the Starbucks mermaid. The New Brunswick, N.J.-based school is testing a Starbucks truck throughout the upcoming semester, NJ.com reports . The company began testing trucks on college campuses in 2014, and now has mobile locations at Arizona State University, James Madison University in Virginia, East Carolina University in North Carolina and Sacramento State in California.

The trucks will serve the full lineup of Starbucks beverages that’s available at the outlet’s brick-and-mortar location at Rutgers,...

Industry News & Opinion

A study from Virginia Tech has found a connection between school meal participation and obesity in students. From data that predates the Healthy, Hunger-Free Kids Act , the findings raise questions over whether nutrition standards go far enough.

The research evaluated data from 1998 to 2007, comparing first through eighth grade students who partook in free and reduced-price lunch and those who qualified but opted out. Wen You, associate professor in the Department of Agriculture and Applied Economics at Virginia Tech, says she expected to validate theories that increased breakfast...

Industry News & Opinion

Buffalo Public Schools is turning to local chefs and a little competition to help create new menu items, the Buffalo News reports .

In October, local chefs will compete against each other and a team of seven to 10 students led by chef Bobby Anderson, a former contestant on “Hell’s Kitchen,” to create lunch recipes that comply with USDA nutritional requirements and use seasonal produce sourced locally.

“This Chef Challenge is another way to engage our youth in a fun, friendly competition with local area chefs who can help create appealing recipes that will be incorporated...

FSD Resources